When sake matures for over three years, its color gradually deepens into a golden amber and its flavor grows richer, acquiring a mature character rarely found in young sake—this is known as "koshu" (aged sake). Koshu typically carries a pronounced rice aroma and a distinct savory note reminiscent of soy sauce. This makes it a double-edged sword when crafting umeshu: we seek its rich mouthfeel and mature complexity, but don’t want these bold flavors to overpower the plum’s natural aroma.

The “Kamotsuru Koshu-Aged Umeshu” uses junmai ginjo sake aged for over ten years as its base—a remarkable balance among all the koshu-umeshu we've tasted.

On the nose, you’ll find a deep, sweet plum aroma, accented by a subtle, savory note from the aged sake, adding depth and complexity. The palate reveals the thick, slightly oily body of koshu, with a gentle viscosity. After an initial burst of rich plum sweetness, a wave of acidity follows, mouthwatering and refreshing, while the lingering finish is a perfect harmony of mature koshu character and vibrant plum tartness—an experience that keeps you coming back for more.

“Low-key luxury” might be the best way to describe this umeshu. It doesn’t try to show off its koshu roots in a flashy way; instead, plum is always the main theme, and the nuances of aged sake are woven in to enhance its deliciousness. No wonder it was ranked among the “Top 3 Must-Drink Umeshu” by trend magazine Lala Begin in 2017, and also won awards at the National Umeshu Competition in 2017 and 2018—truly well-deserved.

Produced by Kamotsuru Brewery in Hiroshima, a legendary sake maker with a 400-year heritage. Kamotsuru’s sake has even been served by Japanese Prime Ministers Koizumi and Abe to esteemed guests such as Obama and Wen Jiabao, showing its iconic status in Japan. Though most famous for sake, Kamotsuru’s expertise shines just as brightly in their umeshu.